Directions:Soak channa dhal for 2 hours. Drain the water and add dhal, red chillies, salt, curry leaves, and fennel seeds to the mixer; grind it coarsely. (No need to add water while grinding)

Deep frying method:Mould the mixture into small balls and deep fry that in low flame; wait till it becomes golden brown. drain and keep aside. Sramble it roughly and keep side.For low fat version:(Grease an idly mould; place the ground mixture and steam cook for about 10 to 15 minutes. Break into small pieces and keep aside)

Heat oil in a kadai and season it with bayleaf, cinnamon, cloves, cardamom, fennel seeds and curry leaves. Once it crackles, add finely chopped onion and green chillies.